Featured Vendors

We love the local partners who fill our stores with amazing, tasty products for you to enjoy. Take Culture Shock Kombucha, the foodie’s answer to the popular gut-health beverage, made right here in Seattle. We’ve carried the brand since it was founded by Thomas Dodson, a former chef, sommelier and mixologist, six years ago. 

Our very first vendor spotlight has had their product stocked in our refrigerated case since the company was founded six years ago. Get to know Culture Shock Kombucha!

How did your business get started?

From an early age, our founder, Thomas Dodson, developed a deep passion for the culinary world. He gained hands-on experience in every role within the restaurant industry, from chef to sommelier and mixologist. His life changed when he discovered kombucha during Dry January, inspiring him to combine his culinary expertise and knowledge of wine to create a premium, health-focused, flavor-forward, functional beverage. 

What inspired you to make this specific product? I wanted something that I could drink with dinner that wasn't alcohol and wasn't filled with sugar, but paired with food.

What makes your product different or special? We are Washington's Whole Fruit Kombucha Company. We pride ourselves on using whole fruit in all of our signature brews. I was a couple of years into this business when I found out how all of the big kombucha brands make theirs. They use flavored teas, syrups, and “natural flavorings,”which results in an average, not exceptional, product.

Do you have a personal favorite product you make? Why?

The OG flavor is now called Dragon's Barrel, but was originally Hunter's Tea. This ultra-savory kombucha spawned this entire company, and nothing on the market comes close. That being said, I drink Gnome's Delight for breakfast, Nymph's Nectar with lunch, and sip on a Golden Griffin after work because it tastes like beer.

What’s the Best way to enjoy your product?

I tell people that to get the most gut health from kombucha, they should drink it first thing in the morning on an empty stomach, but there is no bad time to enjoy a kombucha. If you are caffeine-sensitive or sip late at night, we have a caffeine-free version as well. We also make a line of alcoholic kombucha and tepache.

What does it mean to you to partner with or be carried by Take 5?

Rebecca was one of my very first customers when I started my business six years ago. Back then, we bottled it, and the bottles would explode when opened. Take 5 is important to me because it represents a community hub vital to every neighborhood. We could all be so lucky to have a place to go where everyone knows your name and is always stocked with top-shelf brands and delectable, handmade lunches and dinners. Have you tried their carrot cake? Come on!

If your brand had a personality, how would you describe it?

Culture Shock is a curious, adventure-minded craft beverage brand for people who want better flavor, clearer experiences, and a smarter way to drink.  

What’s one thing people might be surprised to learn about you or your business?

We will soon open our tap room and feature kombucha, hard kombucha, hard seltzer, and mocktails.

What’s next for you that you’re excited about?

2026 will be a big year for us. We recently launched our hard kombucha line and will host several events across Washington to get the word out. We also plan to enter the California market by the end of the year.

www.cultureshockbrew.com

Did you know we sell sake in our store? If you didn’t, your mind might be even more blown that we carry a very special version of the Japanese “brew” made from rice that’s handcrafted right here in the neighborhood. Meet Andrew Neyens, the brewmaster and owner of Tahoma Fuji Sake Brewing Company in Ballard.

After living in Japan with his wife, where Andy learned the art of sake brewing, they returned to Seattle and eventually started his business. “I got a window into an older way of life that is not concerned with time locks and computers but rather with bubbles made from yeast and sugar and magic,” says Andrew, who was also a beer brewer in Seattle for many years.

“I love supporting Andy and Tahoma Fuji because it represents entrepreneurship, small business & family,” says Rebecca. “We need these to create a sense of community in our neighborhoods. His wife and kids are super, and by supporting him, I help support his family, his love of making sake and his love of having time to be a parent.”

Take 5 carries their flagship sake, Nama Genshu Sake (AVB 19%), an unpasteurized sake, currently available in 750 ml bottles (and soon 375 ml). With live enzymes and microbes, it should always be refrigerated before and after opening. Enjoy it either warm or cold (but never boiled!). 

Stop in for a bottle yourself—it’s in the refrigerated case. 

How did your business get started?

I started my business because I moved to Japan to be with my wife. After getting married I found a job in a sake brewery in her hometown of Toyama, Japan. A little while later we moved to Ballard near where I grew up. I brewed beer commercially for a while but always liked the process of sake making and was driving to follow that process.

What inspired you to make this product specifically?

My inspiration came from the experiences I had brewing in Toyama. I got a window into an older way of life that is not concerned with time locks and computers but rather with bubbles made from yeast and sugar and magic.

What makes your product different or special? 

Everything that is made with intention is special. I make my sake with the intention of paying respect to those who created the art. I am just part of the flow of human energy.

Do you have a personal favorite product?

My flagship sake, Nama Genshu Sake. I am proud of it because of the time and dedication it took to get to this point.

Best way to enjoy your sake:

Cold, room temp, or warmed up — enjoy sake every way, just don’t microwave or boil your sake. Sake will open up with different flavors at different temperatures. It is up to you to find which way you like the sake you're drinking. 

What does it mean to you to partner with or be carried by Take 5?

I love being a part of small businesses that take care of neighbors. Rebecca has been feeding the neighborhood with her heart and soul and delicious food. It is a total joy to be a part of her world.

If your brand had a personality, how would you describe it in a few words? 

Sleepy and waiting for it to snow so we can go play. 

One thing people might be surprised to learn about you or your business? 

I am a Capricorn.

What’s next for you that you’re excited about? 

Kids graduating and growing. After that we shall see where the adventure takes us.